Wingstop Cajun Corn
Crispy fried mini corn cobs seasoned to perfection.
Equipment
- Deep fryer or heavy-bottomed pot For frying the corn
Ingredients
Main Ingredients
- 2 tablespoons Vegetable oil for frying
- 12 mini corn cobs Frozen, thawed
- 2 teaspoons Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Paprika
- 1 teaspoon Dried oregano
- 1 teaspoon Black pepper
- 1.5 teaspoons Cayenne pepper
- 2 teaspoons Dried thyme
- 1.5 teaspoons Salt
Instructions
- Heat vegetable oil in a deep fryer or a heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
- Carefully add the thawed corn cobs to the hot oil, working in batches of 3 to 5 cobs at a time. They should start sizzling immediately.
- Fry the corn cobs for 3 to 4 minutes, or until they turn a light golden brown and the edges of the kernels look slightly crispy.
- Using tongs, remove the corn cobs from the oil and let them drain on paper towels.
- In a small mixing bowl, combine garlic powder, onion powder, paprika, oregano, black pepper, cayenne pepper, thyme, and salt. Mix well to create your seasoning blend.
- Place the fried corn cobs in a large mixing bowl. Drizzle with the extra 2 tablespoons of vegetable oil and sprinkle the seasoning blend over the top. Toss gently until well coated.
Notes
For a milder flavor, reduce the cayenne pepper. These crispy corn cobs are perfect for snacking or as a side dish at gatherings!